Ahhh, summer vacation, it's the ultimate time of the year. Sun, sand, surf and summer fare. And aren't we the lucky ones? Living in the gorgeous Illawarra so close to the beach we need go nowhere to make the most of each and every summer with paradise on our doorsteps.
Staying home to holiday means we can make great summer fare in the comfort and familiarity of our own kitchens. And when I think of the ultimate “staycation fare” my mind immediately goes to ice-cream. Ice-cream of any variety is always a winner on hot summer days, however this time of year we can really make the most of gorgeously ripe summer stone fruits like nectarines, peaches and mangoes to make our homemade ice-creams really capture the essence of the season.
Every week I stock up on delicious plump peaches or nectarines from the local orchard and make a batch of these popsicles to have on hand when we arrive home from an afternoon at the beach. Super simple and chock full of goodness, without any refined sugar or artificial colours or flavours in sight. These are sure to become a real summer staple for your family's staycation. Enjoy.
1 cup coconut milk
1 tbsp rice malt syrup
1 teaspoon of vanilla extract
1/4 cup cashews, soaked in water overnight, drained and rinsed
3 teaspoons of chia seeds
1 large peach, roughly chopped
Servings: 8 popsicles
1. Roughly chop the peach into small bite sized pieces and place into your popsicle moulds.
2. Place the coconut milk, rice malt syrup, cashews (rinsed and drained), vanilla and chia seeds, along with 1/4 cup water in a mini food processor or blender and whiz it up to combine all ingredients.
3. Pour mixture into popsicle moulds, place the sticks into the top of the moulds and place in the freezer to set for 4-5 hours.